Spiced Hibiscus Granita

Inspired by a punch from Trinidad this frozen granita is just the thing for a light end to a meal.

Spiced Hibiscus Granita Dessert Recipe
A light, cooling dessert inspired by the Caribbean.

Visiting the Caribbean island of Trinidad as a teenager, I first tasted the luscious and spicy deep red punch called Sorrel. I think it’s even more refreshing made into a frozen granita that’s just the thing for a light end to a meal. The Velvet Falernum, a liqueur made in Barbados that tastes of limes and clove, helps the granita have a slushy consistency. Hibiscus or jamaica tea bags are available in the Latin food section of most markets.

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[ingredients-list title=”Ingredients” serving_size=””]

  • 1-1/2 cups dry sparkling wine
  • 6 hibiscus tea bags
  • 2-inch section orange peel, white pith removed
  • 2-inch section lemon peel, white pith removed
  • 1-inch piece ginger root, sliced


  • ½ teaspoon allspice
  • 1 piece cinnamon stick
  • 1/3 cup simple syrup syrup ( see note)
  • 1/8 cup Velvet Falernum
  • 3 tablespoons lime juice


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Put sparkling wine in a small pot over medium heat. Place tea bags, citrus peels, ginger root, allspice and cinnamon in a glass measuring cup or medium bowl. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]When the wine is starting to simmer but isn’t quite boiling, remove from heat and pour over the tea bags and spices. Let steep for 5 minutes, until the liquid is deep red and fragrant. Discard tea bags and spices. Add the simple syrup, Velvet Falernum and lime juice to the wine mixture.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Let cool to room temperature. Pour into a shallow metal or glass pan, cover and place in the freezer. Let freeze for and hour or so. When it hardens, remove from the freezer and use a fork to fluff up the granita. Return to the freezer for another hour or so and repeat.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Note: To make simple syrup, combine 1/2 cup sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Turn off the heat and store the syrup in a sterilized bottle once it’s cool. Keeps for up to 2 weeks. Makes 2 cups.[/step-item][/step-list-wrapper]

From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

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Originally Published in Reader's Digest